Description

OTTOGI Wheat Noodle – Thin Round

Eaten for centuries, it wasn’t until the mid-’40s that wheat noodles, known as “milguksu”, became popular as daily food. Now a staple ingredient to many dishes in Korean cuisine, Ottogi has stayed true to the authentic ingredients & traditions to provide a durable, soft textured quality noodle.

The secret of the popularity of OTTOGI Wheat Noodle – Thin Round in the know-how of kneading and drying, such as the flour mixing ratio unique to the ‘old-fashioned noodles’ and the multi-hydration hand-made noodle. It is aged for a long time at an appropriate temperature so that the noodles are chewy and soft, and the thickness of the noodles is uniform and cooked. Using the finest unbleached wheat flour, it has a light and savory taste.

Used as speciality foods for special occasions, wheat noodles also contain more fiber and vitamins than regular noodles. Popularly used in Korean cuisine & thinner in width than our Thin Round Noodles, the Thin Round Noodles still hold an elastic, durable, and soft texture. so it is easy to digest. OTTOGI Wheat Noodle – Thin Round is used in Korean cuisine to make a hot and cold dish in the four seasons.

Janchi Guksu (Korean Warm Noodle Soup)

8 ounces Ottogi Thin Wheat Noodles

Broth:

– 5 cups anchovy broth (or beef, chicken or vegetable broth)
– 1 or 2 tablespoons Maeil Jin Soy Sauce Do not make the broth too dark.
– salt to taste Season lightly if using the optional sauce.

Toppings (see note):

– ½ zucchini (about 3 ounces, julienned)
– 1 small carrot (3 ounces, julienned)
– 3 Mushroom caps
– 1 egg

Optional toppings

– 3 ounces tender beef, cut into thin strips, seasoned with 1 teaspoon soy sauce, ½ teaspoon sesame oil, ½ teaspoon sugar, ½ teaspoon minced garlic, and pinch black pepper
– 3 ounces kimchi, thinly sliced, mixed with ½ teaspoon sesame oil, and ¼ teaspoon sugar
– ½ Sigol Roasted Seaweed Original Pack, cut into short strips or crushed
– ½ scallion – green part, chopped

Yangnyeomjang (sauce) – Optional:

– 2 tablespoons Maeil Jin Soy Sauce
– 1 teaspoon Korean chili pepper flakes gochugaru
– ½ teaspoon OTTOGI Sesame Oil
– ½ teaspoon OTTOGI Roasted Sesame
– ½ teaspoon garlic
– 1 scallion finely chopped
– Mix all sauce ingredients well and set aside.

Broth

1. Prepare anchovy broth (or your choice of broth), and season with the soy sauce, salt and pepper to taste. Keep it hot over low heat while preparing the toppings and noodles.

2. Lightly sprinkle salt over julienned zucchini and set aside for 5 – 10 minutes. Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled skillet over medium high heat (1 – 2 minutes). Push the zucchini to a side and sauté the julienned carrots and mushrooms over medium high heat (1- 2 minutes), sprinkling salt and pepper to taste.

Optional toppings

1. Beef: Sauté the beef for 2 – 3 minutes over medium high heat.

2. Beat the egg well, and fry into a thin sheet. Roll it up and thinly slice. Alternatively, you can drizzle the beaten egg in to the hot broth before ladling it over the noodles.

3. Kimchi: Thinly slice with the kimchi, and mix with ½ teaspoon of sesame oil, and ¼ teaspoon of sugar.

Noodles

1. Bring a medium pot of water to a boil. Cook Ottogi Thin Wheat Noodles noodles. Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.

2. Place Ottogi Thin Wheat Noodles in serving bowls. Ladle the hot broth over the noodles to cover all the noodles, and pour it back to the pot by holding the noodles with the ladle. This will warm the noodles. Ladle the hot broth over the noodles again. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of the optional chopped scallions. Serve warm with the optional sauce on the side.